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Okonomiyaki (Japanese Savoury Pancake)

To be honest, my boyfriend wanted to make this for dinner. But he never ended up doing it, so I just decided to give it a go. And he wouldn’t change thing, he loved it so much! It’s also great to make a big batch and save for the next day.

Recipe

Ingredients

150 g flour (look for pancake flour at your Asian grocer which is starchier, if you can't find this use all-purpose flour and add a bit of potato starch)

1 cup of water with vegetable broth

1 tsp mirin

Quarter of a wombok cabbage, shredded

1/2 can of corn, drained and rinsed

1 shallot, chopped

To serve:

Pickled ginger

Spring onions

Dulse seaweed flakes

Sesame seeds

Kewpie mayonnaise (Asian sweet mayo)

Okonomiyaki sauce

For the Okonomiyaki sauce:

2 tbsp ketchup

1/2 tbsp sriracha or hot sauce

1/2 tbsp Worcestershire sauce

1/2 tbsp soy or tamari sauce

bonito flakes

Directions

Step 1 Add the flour to a large bowl and break the eggs into the flour one by one. Now add the water with vegetable broth and mix with a whisker until smooth. Transfer to the fridge.

Step 2 Chop the shallot and cabbage, and drain the corn.

Step 3 Take the bowl out of the fridge and add the shallot, cabbage and corn to the mixture. Mix with a spatula until combined.

Step 4 Heat a large frying pan over medium heat and add some oil to the pan. Now add half of the mixture and press the vegies down a bit with a spatula. Cook for about 5-6 min until firm enough to turn over.

Step 5 To make it easier to flip the pancake, hold a plate to the pan and turn it over. Now transfer the pancake back to the pan.

Step 6 Cook for another 4-5 min until firm.

Step 7 In the meanwhile you’ll make the okonomiyaki sauce.

Step 8 When the pancake is ready, transfer to a plate and start your second pancake by repeating the process.

Step 9 Spread the okonomiyaki sauce over the pancake and drizzle with the kewpie. Add toppings such as pickled ginger, spring onions, seaweed flakes and sesame seeds.

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